Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe
This Best Korean Carrot Salad, also known as Koreiskaya Morkovka, is a flavorful and spicy salad featuring julienned carrots seasoned with aromatic spices, sautéed onions, garlic, and fresh cilantro, all marinated to perfection for a refreshing and vibrant side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (including marinating)
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
Vegetables
- 2 pounds carrots (peeled and julienned on a mandolin)
- 1 small onion (finely diced)
- 6 cloves garlic (minced)
- ¼ cup cilantro (finely chopped)
Seasonings & Oils
- ¾ cup avocado oil
- 1 teaspoon kosher salt (or more to taste)
- 1 ½ teaspoons sugar (or more to taste)
- 2 teaspoons smoked paprika
- 2 ½ teaspoons ground coriander
- ½ teaspoon cayenne pepper (or more to taste)
Others
- 3 tablespoons white vinegar (or more to taste)
Instructions
- Sauté the Onions: Heat the avocado oil over medium-low heat in a medium skillet. Add the finely diced onions and cook for 8-10 minutes until they turn golden brown and caramelized.
- Prepare the Carrots: While the onions cook, use a mandolin set to a fine julienne to grate the peeled carrots into a large bowl. Season the carrots with kosher salt and sugar, toss well to combine, and adjust the salt to taste.
- Add Spices and Garlic: Create a well in the center of the carrots. Add the ground coriander, smoked paprika, cayenne pepper, and minced garlic into the well.
- Pour Hot Oil and Combine: Once the onions are cooked, increase the heat to ensure the oil is sizzling. Strain the hot onions through a fine mesh sieve directly over the spices and garlic in the carrot bowl, allowing the hot oil to infuse the mixture. Let it sit for a minute, then stir everything together thoroughly. Discard the cooked onions or save for another use. Add the chopped cilantro and white vinegar, mixing well to combine all flavors.
- Marinate: Transfer the carrot salad into a large mason jar or divide into two jars. Refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld. Before serving, stir the salad well and garnish with extra cilantro. Store any leftovers in the refrigerator for up to one week.
Notes
- Use a mandolin to julienne carrots finely for the best texture and flavor absorption.
- Adjust cayenne pepper to taste depending on your preference for spiciness.
- The cooked onions can be repurposed in other recipes for added flavor.
- Marinating overnight enhances the depth of flavor and texture.
- Store in an airtight container in the fridge for up to one week.
Keywords: Korean carrot salad, Koreiskaya Morkovka, spicy carrot salad, julienned carrot salad, easy Korean side dish, carrot salad recipe
